Description
A soul-soothing, creamy tortellini soup perfect for chilly nights, loaded with cheese-filled tortellini, fresh veggies, and a luscious creamy broth. This quick and flavorful soup is comfort in a bowl.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 4 cups chicken broth
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sliced carrots, and sauté for 4-5 minutes until softened.
- Stir in minced garlic and Italian seasoning, and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a gentle boil. Add cheese tortellini and cook according to package instructions, usually 5-7 minutes.
- Reduce heat to low. Stir in heavy cream and fresh spinach. Simmer for 2-3 minutes until spinach is wilted and soup is creamy.
- Season with salt and black pepper to taste. Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- For a lighter version, substitute half-and-half or whole milk for heavy cream.
- If soup thickens upon standing, add a splash of broth to thin it out when reheating.
- Store-bought fresh tortellini works best, but frozen tortellini can be used with a slightly longer cook time.
- For a meaty twist, add cooked Italian sausage.
- For a vegetarian option, use vegetable broth and omit or substitute Parmesan cheese.
- Add tomato paste for a deeper tomato flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 22g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 0mg